Stuffed Acorn Squash

I’m not big on precise measurement cooking. Being a good cook is not necessarily about following a recipe to the T but more about blending flavors together until you come up with a perfect one that suits YOU. That’s why so many people have lamented over not being able to perfectly copy grandma’s pie, because grandma probably didn’t measure, she just threw it in there. This is a recipe my mom came up with a few years back and when I saw acorn squash on sale I immediately called her to get it, all I got out of her though was that I needed squash, sausage, and stuffing. At first I was thought to myself, “Well, gee, that was helpful.” But then I realized it was, because I could blend my own flavors. This dish is the perfect combination of sweet and spicy and absolutely perfect for a cool fall day.

Ingredients:

  • An acorn squash per person
  • You choice of sausage, I used one and a half links per person and mine was Italian Chicken
  • Package of your favorite stuffing
  • Half an onion chopped
  • Dash cinnamon
  • Dash sugar
  • 2 Tbsp honey plus more to drizzle on top
  • 1 Tbsp Olive Oil
1. Preheat oven to 375. Chop onion and set aside in a mixing bowl. Cut up sausage (or to save time get sausage that hasn’t already been linked, I can get it back home but they didn’t have it where I shop here) and toss in bowl with onion.
2. Put squash in microwave to make it easier to cut, I did 2 one minute cycles. Chop top of squash off and scrape out seeds and other squash gunk. Cut pieces of squash up and toss into bowl with sausage and onion. Sprinkle cinnamon and sugar on top.
3. Prepare stuffing according to package directions. While stuffing sits pour olive oil into a saute pan and saute the sausage mixture.
4. Once both of those things are completed combine stuffing with sausage mixture in a mixing bowl and stir the honey into it. Spoon the mixture into your squash bowls. Place in oven and bake for around 45 minutes (or if you’re like me get distracted and leave them in a while longer, both ways work).
The hardest part of this recipe is cutting up the squash and I wish I had some presto magic hint to give you, but really the only thing that helps is putting them in the microwave first to soften them up. Also, if you’re into squash seeds, the seeds are excellent when baked with a cinnamon, sugar, and cocoa powder mix!
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